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The grape picking, by machine, is carried out at night to take advantage of the low nocturnal temperatures and to be able to carry out all the processes of production at temperatures lower than 16ºC.
Once separated they are scraped squeezed and the grapes passed to marinate with their skins for 24 hours, later the grape juice is drained by gravity and then passed to the fermentation tanks.
The fermentation is prolonged, between 23-27 days depending on the variety, under a controlled temperature of 15ºC.
Before it is bottled, it clarified and stabilized by chilling to -3ºC.
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